Spicy Tomato & Meatball Ravioli Soup

Yesterday was gorgeous and sunny, so we finally pulled our skis out of storage, waxed them up, and heading out on the ski trail running just a few meters/feet from our front door for a cross country ski trek.  It was about 3 PM, so the sun was making it’s descent into the western sky, casting a grapefruit colored glow across the trees and, in between shadows, onto the snow-covered trail.  The ski trails are kept extremely well groomed around here – at least twice per week the trail maintenance team runs some sort of grooming machine along the trail to cut the long, deep, continuous lines for the cross country skiers and evens out the wider path for the skate skiers.  

I’ve not quite mastered skate skiing.  Ahem.  Actually, “not quite mastered” is the understatement of the year.  I am terrible at it.  I can never seem to find the rhythm – so while other people zip along as though they are moving on rollerblades with a ski pole in each hand – I find myself with the tips crossed, my legs crossed, my poles cattywumpus, and me in a generally unbalanced and undignified heap. 

Instead, I stick to the periteinen hiihto or cross country skiing.  I’ve started to love it.  The first year we bought skis, it was no pretty sight.  Going uphill was a struggle, going downhill was a uncontrolled, prayer-filled, near disaster ride.  But things are better now, and I love getting out into the winter wonderland for the peace, beauty, solitude and exercise.  

For a nice, warm pick-me-up after an invigorating ski session, a spicy soup seems like just thing.  Try this one out.  Everything can be made in advance, and then you can bring the broth to a simmer while you unpack and hang your ski gear and let the ravioli cook while you shower.  Enjoy!

2 cups spelt flour (or durum if you prefer)

2 eggs

Measure flour into a medium-sized bowl.  Make a well in the middle and crack the eggs into it.  Using a fork, stir the egg and flour mixture together until if forms a loose, shaggy mixture.  Turn the contents of the bowl onto a clean countertop and begin kneading the dough.  Continue to knead the dough – feel free to use a little force and be aggressive here!  It’s a great opportunity to relieve a little stress.  Knead the dough until it is a smooth, elastic mass, about 8 minutes.  Wrap the dough in plastic wrap and allow to rest at room temperature for at least 20 minutes.  Don’t be tempted to skip this step – it makes all the difference for a soft, tender noodle.

400g / 1 lb ground beef

1 egg

½ medium onion (1/3 cup)

1 large garlic clove, minced

1.5 teaspoons Italian seasoning

½ teaspoon chili flakes

1 teaspoon salt

¼ teaspoon fresh ground black pepper

½ cup oatmeal

¼ cup chopped fresh or frozen parsley

Heat oven to 200°C/400°F.  Measure the meatballs onto the tray in 1 teaspoon-sized balls.  Bake for 10 – 12 minutes until completely browned through.  Remove from oven and cool completely.

Ravioli Assembly:  

Beat 1 egg in a small bowl. 

Roll the dough out with a pasta machine or a rolling pin as thinly as you can into 3” strips.  Brush the dough with the egg mixture.  Place the meatballs on one half of the pasta strip, 1” apart.  Fold the other half of the noodle over the top of the meatballs, and press with your fingers between each meatball to push the air out.  Press around each meatball to seal the pasta edges together.  Cut to shape with a pastry cutter.  Flour each piece lightly to preventing them sticking to each other.  You can freeze the ravioli at this point if you don’t want to use them right away.

Alternatively – if you don’t have the time or desire to make ravioli, you could, at this point, cut the pasta into noodles and proceed with the recipe.

3 T olive oil

½ onion, diced

2 garlic cloves, diced

¼ cup diced celery or celery root

1 can diced tomatoes

3 cups vegetable broth

2 tablespoons tomato paste

2 bay leaves

6 allspice berries or ½ teaspoon ground allspice

6 whole peppercorns

¼ teaspoon pepper flakes

2 teaspoons Italian seasoning

½ teaspoon salt, or to taste

Heat olive oil in a medium-sized heavy bottom pot.  Add the onion, celery or celery root and garlic and sauté until onion is tender and translucent.  Add all remaining ingredients and bring soup to a boil.  Reduce temperature to low, cover, and allow to simmer for at least 30 minutes.   Can be done up in advance and frozen or refrigerated.

Just before serving the soup, bring the soup to a boil and add the meatball ravioli.  Boil for 5 minutes (8 -10 if frozen).  Remove from heat.  Serve immediately in deep bowls with shredded parmesan cheese and diced scallions/green onions for garnish.

Serves 4.